German Mustard Eggs (Senfeier)
If you’re in the mood for hearty, comforting food that’s also delightfully simple, let me introduce you to German Mustard Eggs, or Senfeier.
This traditional dish is a perfect example of how humble ingredients can transform into something extraordinary.
With boiled eggs smothered in a tangy mustard sauce and often served with potatoes, this recipe is as satisfying as it is easy to make.
Hey, I'm Verna!
About this recipe
What Are German Mustard Eggs?
Senfeier is a classic German dish that’s been a staple in many households for generations.
It’s the ultimate comfort food: boiled eggs nestled in a creamy, sharp mustard sauce that’s slightly tangy, slightly sweet, and full of flavour.
Why You’ll Love This Dish
German Mustard Eggs are proof that simple, rustic cooking can be incredibly satisfying. They’re quick to make, affordable, and packed with flavour.
Whether you’re exploring traditional German cuisine or just looking for a new way to enjoy eggs, Senfeier is a dish that will win you over with its charm.
How to Serve German Mustard Eggs
Pair this dish with a crisp green salad or steamed vegetables for a balanced meal. And if you’re feeling fancy, a slice of crusty bread on the side is perfect for mopping up every last bit of that delicious mustard sauce.
So, next time you’re in the mood for comfort food, give German Mustard Eggs a try. This hearty, creamy dish is like a warm hug on a plate - simple, nostalgic, and oh-so-satisfying.
Guten Appetit!
Ingredients
For the mustard sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (500ml) milk (or a mix of milk and vegetable broth for extra depth)
- 3-4 tbsp German mustard (like Döllöp or a mild-medium mustard of your choice)
- 1 tsp sugar (optional, for balancing the tanginess)
- Salt and freshly ground pepper, to taste
For the dish:
- 6 large eggs
- Fresh parsley or chives, chopped, for garnish
- Mashed or boiled potatoes, to serve
Pair it with
Instructions
1. Boil the eggs:
Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 8-10 minutes for hard-boiled eggs. Drain and cool the eggs in cold water before peeling.
2. Make the mustard sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux. Gradually add the milk (or milk and broth), whisking as you go to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken.
3. Season the sauce:
Stir in the mustard, sugar (if using), salt, pepper, and nutmeg. Taste and adjust the seasoning as needed. The sauce should be creamy and tangy with a slight kick from the mustard.
4. Combine and serve:
Place the peeled boiled eggs into the mustard sauce, allowing them to warm through for a few minutes. Serve the eggs and sauce over a bed of mashed or boiled potatoes, and garnish with fresh parsley or chives for a pop of colour and freshness.
Tips for the Perfect Mustard Eggs
- Use the right mustard: German mustard is the traditional choice here. It’s usually milder and less acidic than Dijon, with a slight sweetness. However, feel free to experiment with your favourite mustards to find your ideal balance of flavour.
- Customise the sauce: If you like a little extra zing, add a splash of white wine vinegar or lemon juice to the sauce. For a creamier finish, stir in a dollop of sour cream or heavy cream before serving.
- Make it vegetarian-friendly: If you’re using broth in the sauce, opt for a vegetable broth to keep the dish vegetarian.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
